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Explain the Sub-Culturing?
Microbiological studies require microorganisms in pure form, i.e., a single type of microorganisms should be present in a culture. Maintenance of these pure cultures in laboratory is must. Preparation and maintenance of these pure cultures can be achieved by transfer of culture from one medium to another or from their parent growth source to another. The procedure is called sub-culturing. This technique is of basic importance and should be carried out by practicing aseptic technique. The term picking off is used when transfer is made from solid to liquid media.
Explain about Cold Preservation - methods of food processing? The metabolism of a living tissue is a function of the temperature of the environment. Low temperatures are used t
Explain the Torsional Failure - Root Canal Test a. Occurs when the tip of the rotating instrument blinds (locked) in the canal while the motor continues to rotate the shank of
What are the major functions of the organic molecules for living beings? Organic molecules, such as proteins, lipids and carbohydrates, perform numerous functions for living or
Promoters The promoter region contains the DNA sequences that allow the formation of the transcription initiation complex that give the specificity of expression. Promoters are
Explain the Bohr's model? Bohr's Model : Electrons move around the nucleus at tremendous speeds and occupy most of the space in an atom. The exact position or location of an
What are biogeochemical cycles? Biogeochemical cycles are representations of the circulation and recycling of matter in nature. The major biogeochemical cycles studied in Ec
Anterior superior alveolar nerve It is a branch of infraorbital nerve which arises within the infraorbital canal. It gives a nasal branch which passes into nasal cavity to supp
what is the symmetry of fungi?
Characteristics
Q. How does the swim bladder of fishes work allowing fishes to control their depth under water? From Hydrostatics it is known that an object does not sink if its density is les
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